Description
Creamy Tuscan Chicken with Sun-Dried Tomatoes and Bacon
Ingredients
2 large boneless, skinless chicken breasts
3 slices bacon, chopped
½ cup sun-dried tomatoes, chopped
2 garlic cloves, minced
1 cup heavy cream
½ cup chicken broth
¼ cup grated Parmesan cheese
1 tsp Italian seasoning
1 tbsp olive oil
Salt and black pepper to taste
Optional: Fresh parsley or basil for garnish
For Serving:
1 lb asparagus, sautéed or steamed (optional)
Directions
Prepare the chicken: Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium heat. Cook chicken for 4-5 minutes per side until golden and cooked through. Remove from skillet and set aside.
Cook the bacon: In the same skillet, add chopped bacon and cook until crispy. Remove and drain on a paper towel.
Sauté garlic and tomatoes: Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in sun-dried tomatoes and cook for another minute.
Make the creamy sauce: Add chicken broth, scraping the bottom of the pan to deglaze. Stir in heavy cream and Parmesan cheese. Let the sauce simmer for 2-3 minutes until thickened.
Combine: Return the chicken to the skillet, spooning the sauce over the chicken. Sprinkle cooked bacon on top. Simmer for 2 minutes to let the flavors meld.
Serve: Garnish with fresh parsley or basil. Serve hot with sautéed asparagus or over pasta, rice, or mashed potatoes.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~450 kcal per serving
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Step-by-Step Guide
Follow this detailed guide for perfect results every time. Begin by slicing your chicken breasts in half horizontally to create four thinner cutlets. This ensures quick, even cooking. Pat them dry with a paper towel before seasoning generously. In a large skillet, heat the olive oil over medium-high heat. Cook the chicken for 3-4 minutes per side until a golden crust forms and the internal temperature reaches 165°F. Transfer to a plate and tent with foil. Reduce heat to medium, add the bacon, and cook until crisp. Remove bacon, leaving about 1 tablespoon of fat in the pan. Add the garlic, stirring for 30 seconds until fragrant, then add the sun-dried tomatoes. Pour in the chicken broth, using a wooden spoon to scrape up all the flavorful browned bits from the pan. This is called deglazing and is key for flavor. Add the heavy cream and Parmesan, stirring constantly until the cheese melts and the sauce thickens slightly. Finally, return the chicken and any accumulated juices to the pan, spooning the sauce over top. Sprinkle with the reserved bacon and simmer for 2 minutes to reheat.
Serving Suggestions
This versatile dish pairs beautifully with a variety of sides. For a low-carb option, serve it with steamed or roasted asparagus, zucchini noodles, or a fresh green salad. To make it more hearty, spoon it over a bed of fettuccine, creamy polenta, mashed potatoes, or fluffy rice. The sauce is rich, so a side with acidity, like a simple arugula salad with lemon vinaigrette, helps balance the meal perfectly.
How-to Summary
In short: season and pan-sear chicken until golden. Remove and cook bacon until crisp. Sauté garlic and sun-dried tomatoes in the bacon fat. Deglaze with broth, then stir in cream and Parmesan to create a luxurious sauce. Return chicken to the skillet, top with bacon, and simmer briefly to combine flavors.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs are a great option. They may require an extra 1-2 minutes of cooking per side due to their higher fat content.
How can I make this recipe dairy-free?
Substitute the heavy cream with full-fat coconut milk and use a nutritional yeast or vegan Parmesan alternative for a similar creamy, savory result.
What if my sauce is too thin?
Let it simmer for a few more minutes to reduce and thicken. You can also create a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water and stirring it into the simmering sauce.
Can I prepare this dish ahead of time?
You can cook the bacon and chicken ahead. Reheat gently in the sauce when ready to serve, adding a splash of broth or cream if the sauce has thickened too much.
Are sun-dried tomatoes in oil or dry better?
Those packed in oil are more flavorful and tender for this recipe. If using dry-packed, soak them in hot water for 10 minutes to soften before chopping.
Common Mistakes to Avoid
- Overcrowding the Pan: Cook the chicken in batches if necessary. Overcrowding steams the meat instead of creating a flavorful sear.
- Burning the Garlic: Add it after the bacon is removed and cook only for 30-60 seconds until fragrant. Burnt garlic will make the sauce bitter.
- Using Pre-Shredded Parmesan: These products contain anti-caking agents that can prevent smooth melting. Always grate your own cheese from a block.
- Not Deglazing the Pan: Skipping the step of scraping the browned bits with broth means leaving incredible flavor behind.
Conclusion
This Creamy Tuscan Chicken is a restaurant-quality meal that is deceptively simple to make at home. The combination of savory bacon, tangy sun-dried tomatoes, and rich Parmesan cream sauce creates a deeply satisfying comfort food. By following the step-by-step guide and avoiding common pitfalls, you can master this impressive dish for any weeknight dinner or special occasion. Its flexibility with sides and dietary adjustments makes it a reliable favorite you’ll return to again and again.